chaganju KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3oz【YAMASAN】

I just started using Koji as an ingredient of my marinades for pork and chicken. It brings a great twist to the flavor and tenderness of the meat and resulting sauces.

Not a big vegetable guy but this stuff is great on many food items. Brings out a very savory flavor in thing like cauliflower and asparagus. I’m ordering it for the third time. V

Super tasty. Adds a ton of flavor when used as a marinade for grilling meat. Also great for pickles.

Like the packaging, product performed as expeted.

Using on fish gives it a light & delicate first taste yet undertones of savory that lingers on the palate. Plan to subscribe!

Read about Koju In Cooks' Illustrated (my cooking bible). Gave it a try grilling chicken and fish. It adds a umami depth as promised , not a salt or soy forward as most white misos (for example), but also tenderized the chix, I believe, and supported a bit of a char I wouldn't have gotten with say--a miso rub. If incorporating new ingredients into your culinary thinking is your buzz--give this Koji a try.

This is incredible item. I was amazed when my steak becomes tender After I applied and have it stayed for an overnight not to mention the taste is soo delicious compare to the one I cooking a matter of 2 hours after an application. This is an amazing product if you know how to use it.

I need to try this a few times to know. I would say let it marinate overnight and put on a thin coat of this. Don't let it get clunky and chunky. A THIN coat would make it work better as a marinade